For Christmas: A Pistachio and Raspberry Two-colored Cake Extravaganza!

 Hello, dessert lovers! Just imagine the richness of fresh Saint More mascarpone meeting the velvety delight of pistachio mousse and cream. This Pistachio and Raspberry Cake will transform your Christmas table into a lively color splash while delivering incredible flavor notes with every bite.

A layer of raspberry jelly bisects the cake's creamy heart, subtly balancing the richness of the mascarpone. It's a perfect symphony of decadent and fruity flavors! But let's stop with all this mouth-watering chatter and dive into the recipe, shall we?


A 150 x 150 mm stainless steel mousse ring is what you need for this recipe.

Pistachio Genoise

  • Whole eggs: 3
  • Granulated sugar: 60g
  • Light flour: 60g
  • Milk: 15ml
  • Unsalted butter: 15g
  • Pistachio paste: 5g

Pistachio Cheese Mousse

  • Egg yolks: 2
  • Pistachio paste: 50g
  • Granulated sugar: 20g
  • Condensed milk: 20g
  • Milk (a): 150ml
  • Fresh Cream 35%: 100g
  • Saint-More Fresh Mascarpone: 50g
  • Milk (b): 20ml
  • Gelatin: 5g

Raspberry Jelly

  • Raspberry puree: 150g
  • Granulated sugar: 10g
  • Gelatin: 5g
  • Water: 30ml

Pistachio Cheese Cream

  • Fresh Cream 35%: 150ml
  • Sweetened condensed milk: 30g
  • Sanmore fresh mascarpone: 30g
  • Pistachio paste: 15g


  • Granulated sugar (for syrup): 10g
  • Water (for syrup): 20ml
  • Napage: as you need
  • Raspberries: as you need
  • Grozeil: as you need
  • Pistachio dice: as you need

Let's Roll Up Our Sleeves!

First, prepare your pistachio dice by roasting them for 3-4 minutes at 160-170°C (320-338°F).

Pistachio Genoise Recipe

  1. Combine whole eggs and granulated sugar, and while they're getting acquainted, melt butter and milk together in a heat-proof dish in the microwave.

  2. Sift the soft flour and whip up those eggs and sugar until they're light and fluffy. Add the sifted flour and ensure it's mixed in well.

  3. In a separate bowl, add pistachio paste to the melted milk and butter. Pour this mix into your egg, sugar, and sifted flour, mixing gently.

  4. Bake the genoise in an oven preheated to 170°C (338°F) for about 30 minutes. Let it cool and slice it into 1cm-thick pieces.

Pistachio Cheese Mousse Recipe

  1. Add gelatin to milk (b) to let it soften. Simultaneously, heat milk (a).

  2. Whisk egg yolks, pistachio paste, granulated sugar, and condensed milk in a large bowl. Pour the heated milk (a) into this bowl, and continue whisking.

  3. Add in the mascarpone and mix well until smooth. Finally, whisk in the fresh cream gently until just combined.

  4. In a heat-resistant dish, combine granulated sugar and water for the syrup and heat until sugar dissolves.

  5. On a flat surface, arrange slices of the baked pistachio genoise within the mousse ring, and drizzle the homemade syrup over them. Pour in the mousse batter and store in the refrigerator to set.

Raspberry Jelly Recipe

  1. Soften the gelatin in water. Meanwhile, heat raspberry puree with granulated sugar until warm and gooey.

  2. Mix in the softened gelatin, followed by quickly setting it in ice water.

  3. Pour this over the set mousse and allow it to chill and solidify.

Pistachio Cheese Cream Recipe

  1. Whisk together fresh cream and condensed milk until a peak forms. Then, mix in pistachio paste and mascarpone cream gently.

  2. Spread the cream on top of the raspberry jelly layer and smoothen the top with a spatula. Allow it to sit in the refrigerator.

Final Presentation

  1. De-mould the cake and sprinkle pistachio dice on top.

  2. Melt Napage, toss in raspberries and graze in it.

  3. Arrange these beautiful berries on top of your cake for a final, stylish touch.

With some love and patience, I guarantee that you'll knock this out of the park! Delicious bites of Pistachio and Raspberry heaven await- let's get baking!